Effect of proofing profile on bread texture and microstructure previous to freezing process; a correlation with sensory attributes
Within the bakery industry, as well as in all other industries, product development is an important area of research. The freezing process and its effects on the final bread have been studied over the last decades. The main objective of the present study was to verify if bread that has been fully p...
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| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2015
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| Online Access: | https://stud.epsilon.slu.se/8365/ |
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